International Journal of
Livestock Production

  • Abbreviation: Int. J. Livest. Prod.
  • Language: English
  • ISSN: 2141-2448
  • DOI: 10.5897/IJLP
  • Start Year: 2009
  • Published Articles: 287

Full Length Research Paper

Carcass and meat quality characteristics of two hair type breed lambs fed tef (Eragrostistef) straw ensiled with effective micro-organisms and supplemented with concentrates

Tibebu Manaye Zewide
  • Tibebu Manaye Zewide
  • School of Animal and Range Sciences, College of Agriculture and Environmental Sciences, Haramaya University, P. O. Box 138, Dire Dawa, Ethiopia.
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Ashenafi Mengistu Wossen
  • Ashenafi Mengistu Wossen
  • Department of Animal Production Studies, Addis Ababa University, College of Veterinary Medicine and Agriculture, P. O. Box 34, Bishoftu, Ethiopia.
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Adugna Tolera Yadeta
  • Adugna Tolera Yadeta
  • School of Animal and Range Sciences, College of Agriculture, Hawasa University, P. O. Box 222, Hawassa, Ethiopia.
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Geert H. Geesink
  • Geert H. Geesink
  • School of Environmental and Rural Science, University of the New England, 11 Stewart Crescent, Armidale, NSW 2350, Australia.
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  •  Received: 12 December 2018
  •  Accepted: 22 January 2019
  •  Published: 30 April 2019


The experiment was conducted with the objective of studying the carcass characteristics and meat quality of Arsi-Bale lambs (AB) and Afar lambs (Af) fed on tef straw (TS) ensiled with effective microorganisms and supplemented with concentrate. The experimental design was complete randomized block with two factors having 7 replications. Each lamb was fed on TS silage alone, or supplemented with either wheat bran Bokashi alone or mixed with noug seed cake. The results indicated that, except for chilling loss and the dressing percentages the AB were better than the Af in all the carcass characteristics that were improved by supplementation. Most of the carcass linear measurements were influenced only by diet which made the supplemented lambs performed (p>0.05) better (p<0.05) than the control. The meat physicochemical and chemical characteristics were similar for both except L* value and fat content were higher for Af. Control lambs had higher (p<0.05) meat pH24, moisture and ash contents, and lower fat content. The eating qualities were similar (p>0.05) for both breeds, though better (p<0.05) for the supplemented. It is concluded that compared to the Af the AB can produce similar quality but better lean meat yield.

Key words: Bokashi, Tef straw silage, meat quality, morphometric carcass measurements, sensory evaluation, physicochemical characteristics.